Warm and crispy pan fried French goats cheese salad with bacon, toasted walnuts, tomato slices, fresh salad leaves and drizzled with a simple olive oil, balsamic vinegar and mustard dressing. This Goats cheese salad with simple ingredients is ready in a few minutes and always satisfies.
Warm and crispy pan fried French goats cheese salad with bacon, toasted walnuts, tomato slices, fresh salad leaves and drizzled with a simple olive oil, balsamic vinegar and mustard dressing. This Goats cheese salad with simple ingredients is ready in a few minutes and always satisfies.
Yields1 Serving Prep Time5 minsCook Time10 minsTotal Time15 mins
Salad 3 tbsp walnuts, toasted 100 g bacon 1 small lettuce head, chopped 1 large tomato, cut into 8 parts 1 tbsp chives, finely chopped 1 tsp honey (to drizzle over Goats cheese) Goats cheese Medallions 160 g goats cheese , cut into 4 rounds 2 tbsp flour 1 egg, wisked ⅓ cup breadcrumbs 2 tbsp butterVinaigrette 3 tbsp olive oil 1 tbsp Balsamic vinegar 1 tsp Don mustard 1 tsp honey salt & pepper
11. Place the 3 tbsp walnuts on a baking tray and toast in the oven at 180C for about 6-7 minutes until lightly browned. Once done remove from the oven to cool.
2. Place the bacon in a non stick pan over medium heat, stir and cook until golden brown. Transfer to a plate and remove any excess fat. Arrange the lettuce leaves in two bowls, along with the tomato slices, chives, toasted walnuts (crushed) and chives. Whisk together all ingrediants for the dressing and set aside.
3. For the goats cheese medallions: coat each goat cheese round with flour then egg mixture and lastly breadcrumbs (place all ingrediants in 3 separate bowls). Heat the butter in a non stick pan and cook medallions on low heat for 1-2 minutes on either side until golden and crispy. Carefully remove from pan.
4. Spoon the vinegrette dressing over the salads and then place two goats cheese medallions on top of each salad, drizzle a little honey over the medallions. Serve whilst the cheese is still warm.
1. Place the 3 tbsp walnuts on a baking tray and toast in the oven at 180C for about 6-7 minutes until lightly browned. Once done remove from the oven to cool.
2. Place the bacon in a non stick pan over medium heat, stir and cook until golden brown. Transfer to a plate and remove any excess fat. Arrange the lettuce leaves in two bowls, along with the tomato slices, chives, toasted walnuts (crushed) and chives. Whisk together all ingrediants for the dressing and set aside.
3. For the goats cheese medallions: coat each goat cheese round with flour then egg mixture and lastly breadcrumbs (place all ingrediants in 3 separate bowls). Heat the butter in a non stick pan and cook medallions on low heat for 1-2 minutes on either side until golden and crispy. Carefully remove from pan.
4. Spoon the vinegrette dressing over the salads and then place two goats cheese medallions on top of each salad, drizzle a little honey over the medallions. Serve whilst the cheese is still warm.